This recipe is one that was handed down from my grandmother to me, and it is for an Old Fashioned Bread Stuffing, which is a must for any holiday menu. Typically, I make this recipe without any meat, this year I decided to get a little crazy by adding sausage. It was good but not necessary. The recipe I included for Old Fashioned Bread Stuffing does not have the sausage added.
We are sharing Thanksgiving side dishes this week over at the Back Burner. Side dishes are my favorite part of the holiday meal, and I cannot wait to see what the team is bringing to the table.
I decided to share one of my favorite side dishes, the stuffing. I love a big plate of ultra moist and slightly crunchy stuffing, drizzled with turkey gravy. I could eat just that. Really! From the first time I ever cooked Thanksgiving, I have made the same recipe that all the women on my mother’s side of the family has made. The only difference is that I have added sausage to the mix this year; normally I leave it out. Slightly spicy Italian sausage made with local pork. f you are a non-meat lover, just leave out the sausage and toss in lots of wild mushrooms. Sound good? I knew you’d love it!
* if you want to add sausage, precook your favorite kind, then let it cool before mixing in with the bread.
** 10/30/15 I revised this recipe a bit and added mushrooms. You will thank me for it!
My name is Denise, and I am the Chief Cooking Officer of Chez Us. I confess, I love everything about food; the look, feel, smell and taste. In fact, the first thing on my mind when I crawl out of bed, besides that first cup of coffee, is what we will be sharing at the table later that day.